MIKU RAMEN & KUNG FU TEA Inspection – February 23, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pork 45 F in reach in cooler, manager placed in walk in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can, removed at time of inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 7

#1Basic51-11-4

Basic – Carbon dioxide tanks not adequately secured.

#2Basic25-30-4

Basic – Clean, single-use gloves not handled in a sanitary manner. Used gloves left on prep table.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf. **Repeat Violation**

Repeat Violation

#4Basic10-06-5

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens. **Repeat Violation**

Repeat Violation

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.

#7Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled. **Repeat Violation**

Repeat Violation

Florida Food Watch